Mexican Chicken Soup

mexican chicken soup avocado spicy warm

Soup, soop de doop, soop de doop de doop de doop.
Soup is the kind of thing that warms ya up and makes you feel all cuddly inside no matter what time of year or day or "I hate everything" mood you might be in... soup makes you happy. Calm. In this case, muy contento. I have always loved my girl Ina's Mexican Chicken Soup recipe, so I used that as a starting point and added/subtracted some flavs to take it over the top. The longer the soup simmers, the thicker it will be, so if you're in a brothier soup sort of mood take it off the heat sooner. It's packed with veggies, free of cream, and an easy, one pot wonder... and it also makes for some scrumptious leftovers that will have you saying "WHOOP FOR SOOOP" (thanks Ty for that one) from A.M. to P.M.

Mexican Chicken Soup

Prep Time: 5 mins | Cook Time: 50 mins | Serves 4+

  • 2 chicken breasts, bone in & skin on
  • 2 tbs. olive oil
  • 1 yellow onion, diced
  • 2-4 carrots, peeled and chopped
  • 4 celery stalks, chopped
  • 4 garlic cloves, minced
  • 2 jalapeños, minced
  • 1 28 oz. can of crushed tomatoes
  • 1 32. oz box chicken stock
  • salt and pepper
  • 1 avocado (for serving), sliced
  • chopped cilantro
The Steps
  1. Roast chicken: Preheat oven to 400. Place chicken breasts on a sheet pan and drizzle them with olive oil. Sprinkle heavily with salt and pepper and place in oven when temp has been reached. Roast for 35 minutes and remove to let cool. Once cool enough to touch, remove skin and shred chicken using two forks or fingers. Set aside.

  2. Start soup base: While chicken is roasting, in a large pot, place 2 tbs. of olive oil and warm over medium heat. Once warm, add in chopped onions, celery, and carrot along with some salt and pepper. Let cook for about 10 mins while stirring often. Add in garlic and jalapeños and cook for another minute.

  3. Add in the full box of chicken stock along with the full can of crushed tomatoes. Stir to combine all ingredients and bring to a small boil. Once boiling, lower the heat to simmer and let cook another 10 minutes. Add more salt and pepper if necessary (aka tasting time baby).

  4. Finish with chicken: Add your cooled shredded chicken to the soup right before serving. Ladle soup into each bowl and add cilantro and avocado. I love serving this with Jalapeño Cheddar Mini Muffins... look out for those next week!
If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with #TheSavvySpoon on Instagram!


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